Dairy-free carrot cake
Hardly a dieter’s cake - the 5 eggs probably make up for any points you gain by not having dairy, but light nonetheless.
February 12, 2010
This is a great summer dessert which is light, fruity, fresh and refreshing!
January 8, 2011
An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.
February 4, 2010
Pasta with broccoli
This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).
February 13, 2011
This dessert often gets translated as “trifle”. It is a layered dessert like trifle, but is as far as one can get from the jelly and sherry of British offerings.
January 2, 2010
Small Onions in a Balsamic Vinegar Reduction
Your guests will be fighting over these tangy onions! Remember to provide plenty of bread to mop up the delicious caramelized sauce coating them. At our cooking school in Tuscany, this side dish is one of the biggest hits!
March 11, 2010
Zucchini (courgette) and ricotta sauce
The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.
September 12, 2012
Fresh Egg Pasta
Many people who come to our cooking school in Italy feel intimidated by the idea of making pasta from scratch. Once they see how easy and enjoyable it is, they become hooked! Put some music on in your kitchen, and take your time.
February 27, 2010
Pasta and chickpea soup
This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl. It is a hit on our cooking courses in Italy, particularly the vegetarian ones.
November 2, 2010
Bonet ~ Caramel, coffee and amaretto dessert
The Bonet (perhaps the name comes from a word for "hat"?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!
November 18, 2012
Salsa Verde Canapés
Crostini are little appetizers that you can invent yourself depending on what’s in season and what you have in the house. Salsa verde is a tangy herby sauce often served to accompany boiled meats, but delicious in its own right.
April 25, 2010
Tuscan vegetable and bread soup
This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways - without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature.
October 25, 2010
Page 3 of 8
Keeping sharing simple...
Organic Tuscany Cooking Classes
The cooking classes
Prices and calendar
Where we are
Recipes by seasons
Recipes by type
Best rated recipes
Certaldo Onion Soup
, from 4 votes.
Guinea Fowl with Walnuts and Grape Juice
, from 2 votes.
Vegan chocolate cake
, from 2 votes.
Lentil and celeriac salad
, from 1 vote.
Arista -Tuscan-style roast pork
, from 1 vote.
Scroll to top